Prize Whole Wheat Sponge Cake

Whole Wheat Sponge Cake

6 large eggs, separated
1 1/4 cups brown sugar
1/2 cup water
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1 1/2 cups sifted whole wheat flour
1 teaspoon cream of tartar

Beat the yolks, water, sugar, and flavorings with mixer in small bowl for 5-7 minutes. The mixture should be very thick and creamy. Transfer the mix to a large bowl and add flour and salt gradually, continuing to beat on low.

Beat egg whites and cream of tartar until stiff. Fold immediately into the first mixture. Bake in an ungreased tube pan for 60-70 minutes at 325 to 350 degrees. Invert the pan and cool the cake thoroughly before removing it. Frost cake if desired.

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